Zucchini Tian

by Juli
(Savannah GA, USA)

Tian is a French Provencal name for a shallow earthen ware dish used for baking vegetable gratins, such as this mixture of sauteed zucchini and onion, held together with eggs and cooked rice, which is also known as a tian.

The flavorings - olive oil, garlic, flat-leaf parsley, and Parmesan cheese - are all typical of Provence.



Ingredients

2 lb. zucchini
1/3 c. olive oil
1/3 c. long grain white rice
3 cloves garlic, finely chopped
5 - 7 sprigs flat leaf parsley, finely chopped
2 onions, chopped
1/2 freshly grated Parmesan cheese
3 eggs, beaten
salt and pepper to taste

Method

1) Trim the zucchini, then cut them crosswise into 1/4 inch slices

2) Heat one third of the oil in a large frying pan. Add the zucchini and salt and pepper, and cook over medium heat, stirring occasionally, until tender and brown, 10 - 15 minutes

3) Transfer the zucchini from the pan to a large plate. Let cool, meanwhile cook the rice.

4) Saute the onion and garlic in oil until tender

5) Heat the oven to 350, brush a 9x13 with oil. Coarsely chop the cooked zucchini.

6) Combine zucchini, rice and all remaining ingredients except olive oil. Spread mixture in a baking dish, top with remaining oil. Bake at until set 10 - 15 minutes, increase heat to 400 and bake until browned, 10 - 15 minutes longer